Spicy Fried Macaroni with Minced Meat – Malaysian Style

Steps

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1. 1
   Prepare the stir-fry aromatics: finely chop garlic and dice the onion. Blend the fresh red chilies together with the boiled and softened dried chilies into a fine paste. Dice the carrot and bell pepper separately. Slice the celery or spring onion leaves finely for garnish.
   ▶ ≈1:00
2. 2
   Boil plenty of water in a large pot and season with salt. Add the dried macaroni and cook until al dente by reducing the package cooking time by about 30% (it should feel chewy inside when bitten). Drain, reserving about 1 cup of the cooking water.
   ▶ ≈2:08
3. 3
   Heat a pan and cook the minced meat, stirring until the water and fat render out. Once the fat appears, drain off the excess fat. This step reduces greasiness and makes the dish lighter.
   ▶ ≈2:59
4. 4
   Heat oil in the pan. First sauté the onion until soft, then add garlic to prevent it from burning, followed by the ground chili paste. Stir until the oil separates and the chili becomes fragrant and mature.
   ▶ ≈3:44
5. 5
   Add the diced carrot and bell pepper, stir-frying briefly until wilted.
   ▶ ≈4:21
6. 6
   Add all the sauces: oyster sauce, chili sauce, tomato sauce, and sweet soy sauce. Return the cooked minced meat and pour in the reserved pasta cooking water. Sprinkle the seasoning powder, stir well, and bring to a boil.
   ▶ ≈4:35
7. 7
   Add the cooked macaroni and mix thoroughly until everything is well combined. If you prefer a wetter consistency, add a bit more pasta water (but not too much, as it will absorb more liquid on standing).
   ▶ ≈5:16
8. 8
   Reduce the heat to low and add the milk (UHT or evaporated milk, optional), stirring until the sauce is smooth and shiny. Taste and adjust seasoning with salt or black pepper powder as needed.
   ▶ ≈5:42
9. 9
   Turn off the heat, sprinkle with spring onion or celery leaves, and top with sliced red chili. Add more chili if you prefer it spicier.
   ▶ ≈6:03